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Bao Zi Zheng · Old Guangzhou Baozi Rice (Beijing Wulong Yuegou Store)

小吃快餐 · ⭐ 3.6

Jinqian Huayuan, Yulan Yuan, Building Jia-1, 1st Floor, Unit F1-007

Dishes

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  Stir-fried Cauliflower Pot

  Stir-fried cauliflower in a clay pot with garlic, ginger, and chili, blanched first then heated in a pot to absorb flavors, resulting in a crisp and tender texture.
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  Chicken Soup with King Oyster Mushrooms

  Chicken soup with Pholiota mushrooms uses old hen and Pholiota mushrooms. After washing and cutting the chicken, it's simmered slowly with the mushrooms in water until the meat is tender and the broth clear. Minimal seasoning preserves the natural flavor.
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  Spare Ribs and Chicken Claypot Rice

  Stewed spare ribs and tender chicken are cooked with fragrant rice in a clay pot, creating a crispy crust at the bottom. The rice absorbs the rich flavors of the meat and sauce.
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  Pan-fried Pork and Mushroom Patties

  Steamed pork and mushroom dumplings are made with minced pork and fresh mushrooms. Mix the pork with chopped mushrooms and seasonings, shape into small patties, then pan-fry until golden brown for a crispy exterior and tender interior.
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  Egg and Beef Claypot Rice

  Wok-fried beef and egg clay pot rice features seasoned beef slices and raw egg over rice, slow-cooked in a clay pot to absorb flavors and form crispy rice crust. Ingredients include rice, beef, eggs, greens, and seasonings.
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  Cured Sausage and Chicken Claypot Rice

  Lap cheong and tender chicken clay pot rice features lap cheong and marinated chicken cooked slowly in a clay pot with rice. Sliced lap cheong tops the rice, while chicken is added with the meat absorbing flavors from soy sauce and oyster sauce, creating crispy bottom rice.
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  Water made from sugarcane, lotus root, and water chestnut

  Hemp root sugarcane water is a drink made from hemp root, sugarcane, and water chestnuts. Wash and cut the hemp root, peel and chop the sugarcane, and peel and slice the water chestnuts. Boil in water, then simmer for 30 minutes. Strain and serve.
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  Chicken Soup with Tea Tree Mushrooms

  Chicken stewed with tea tree mushrooms using chicken thighs and fresh tea tree mushrooms, seasoned with ginger slices and goji berries, slowly simmered to make the chicken tender and the mushrooms soft, blending the rich aroma of chicken with the unique scent of tea tree mushrooms.
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  Chicken Soup with Cordyceps

  Bird's nest mushroom chicken soup is made by stewing chicken with bird's nest mushrooms. After blanching the chicken, it's cooked slowly with clean mushrooms until tender, yielding a clear broth with a fresh taste.
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  Bamboo Flower and Pork Bone Soup

  Bamboo blossom and pork rib soup uses bamboo blossom and pork ribs as main ingredients. After blanching the ribs, they are simmered with bamboo blossom in water over low heat for several hours until the broth is clear and flavorful.
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  Fermented Meat Claypot Rice

  Braised rice with preserved meats uses fragrant rice, cured sausages and pork, plus greens, slowly cooked in a clay pot. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
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  Chef's Freshly Grilled BBQ Rice Bowl

  Freshly grilled BBQ pork served over rice in a clay pot, with vegetables and savory sauce.
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  Black Pepper Chicken Rice Bowl

  Black pepper chicken rice in a clay pot features marinated chicken breast or thigh slices, pan-fried and served over rice in a clay pot with black pepper sauce, garnished with green onions or cilantro. The clay pot's heat creates a crispy rice crust at the bottom.

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